Make your pesto and then set aside to cook the rest of the dish.

Cook your pasta according to the box directions.

While the pasta cooks, cook your chicken and veggies

Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil

When your pan is hot, add the chickpeas. Cook for 8-10 minutes until nicely browned and cooked through. .

prep your veggies. Rinse your veggies and get ready to chop!

Dice the vegetables into 1 ½ inch pieces

Zucchini: Slice in half length-wise, then dice into half moon shape

Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice

Cherry Tomatoes: Slice in half lengthwise

Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.

Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.

Now its time to put the dish together!

In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!

Taste the pasta and add additional pesto per your preference.

Serve immediately and enjoy a taste of a Mediterranean Summer!